Cheesy root veg gratin recipe
This cheesy root veg gratin recipe from chef Jason Atherton is fabulously creamy and rich, it's like a root veggie version of dauphinoise.
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Cooking tools:
- Mandoline
- Baking dish
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Grater
- Wooden spoon
- Mixing bowl
- Aluminum foil
- Oven
- Stove
Ingredients
- 2 tbsp cornflour
- 450ml whole milk
- 600ml double cream
- 2 tsp fine sea salt
- 4 garlic cloves, roughly chopped
- 2 rosemary sprigs, leaves only, finely chopped
- 1 x 20g pack thyme, leaves chopped
- 500g turnips (about 3-4), peeled
- 1 medium swede (about 600g), peeled
- 500g Maris Piper potatoes, peeled
- a little butter, for greasing
- 250g vegetarian mature cheddar, grated
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